Caramelised Pear & Nut Pancakes

• Using electric beaters, whisk cream in a large bowl until soft peaks form and almost doubled in size, 1-2 minutes.

TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes. TIP: Chill both your bowl and cream before whipping to get maximum volume.

• In a large non-stick frying pan, heat the butter (for the pears) and a drizzle of olive oil over medium-high heat. • Cook pears, stirring, until softened, 3-5 minutes. • Reduce heat to medium. Add the brown sugar, walnuts, hazelnuts and pistachios and mix well. Cook until reduced and sticky, 2-3 minutes. Transfer to a bowl.

• In a large heatproof bowl, place butter (for the pancakes). Microwave in 10 second bursts until melted. • Add the milk, Greek-style yoghurt and eggs to the melted butter. Lightly whisk to combine. • Add dry pancake mix and the cinnamon and whisk until just combined.

TIP: don't worry if the batter is thick, it makes for fluffy pancakes!

• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. When oil is hot, cook pancakes in batches, until golden and set, 3-5 minutes each side (use 1/3 cup batter per pancake).

TIP: Use some butter for frying if preferred. TIP: Save time and cook your pancakes in two non-stick frying pans if possible!